Hello Cherry Season! There’s no better time to make cherry cobblers, pies, preserves, ice cream…you name it!
OXO recently offered bloggers who participate in their Blogger Outreach Program an opportunity to review their cherry pitter. Given that I had never bought fresh cherries or made anything with them, I decided to request this nifty gadget and give it a whirl. To tell you the truth, I don’t remember ever trying fresh cherries before (unless they were in some yummy baked good someone else made…I’d always used cherry pie filling or maraschino cherries).
After receiving my cherry pitter, I bought a small bag of dark sweet cherries to try this out on. As soon as I took my first bite, I discovered what I’d been missing all these years…I was hooked! Visions of new cherry treats started dancing around in my head. There’s no time like the present to put those recipe dreams into action as the OXO Cherry Recipe Contest is about to wrap up. I bought more dark sweet cherries and Rainier cherries in the hopes of creating two new recipes. Confession: The recipe with the dark cherries didn’t turn out like I’d planned and will be revised at a later time.
With the warm days of summer in high gear, a new ice cream recipe seemed to be in order for the Rainier cherries. I started looking at various ice cream recipes to get some ideas and discovered several easy no-churn recipes on line. The thought then came to me to take a basic no-churn vanilla ice cream recipe and add my own special touches to it. I knew I was going to use Rainier cherries and a fudge ripple, but I wondered what else I could add to bring this over top. What about white chocolate? Yes, that’s it…and better yet, Philadelphia’s White Chocolate Indulgence that I’d been wanting to try. Y’all have just to got to try this. The combination of cherries, fudge topping and white chocolate cream cheese spread is absolutely amazing…it’s triple yummy and very addictive!
This is a different twist on most cherry ice cream recipes that are made with red or dark cherries as the Rainier cherries look like chopped peaches due to their color. This recipe is super easy to make, especially with the help of the OXO Cherry Pitter. The hardest part is waiting for the ice cream to get firm. Why not whip up this cool treat today to help beat the summer heat?
Here’s the ice cream after we had already dug into it…yummm!!! The ice cream came all the way to the top in this container – a full 2 quarts.
Here’s the first picture I took with my cell phone. Notice how the cherries look like chopped peaches.
The OXO Cherry Pitter makes pitting cherries a breeze. Just place the cherry onto the recessed cup and press the handle down. The pit comes right out through the splatter shield. That’s all there is to it.
This recipe is entered in the OXO Cherry Recipe Contest.
Disclosure: I received the Cherry Pitter from OXO. The opinions expressed in this post are my own. This post contains affiliate links.
Yield: Makes 2 quarts
- 2 cups heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 1 (8 oz.) tub white chocolate cream cheese spread (Philadelphia Indulgence)
- 2 teaspoons vanilla
- 1 pound Rainier cherries, pitted and chopped
- 1/2 cup hot fudge ice cream topping
- In large bowl, beat whipping cream with an electric mixer on high until stiff peaks form.
- In another large bowl, combine sweetened condensed milk, white chocolate cream cheese spread and vanilla; mix with wire whisk until well blended. Stir in chopped cherries. Fold in whipped cream.
- Place hot fudge topping in small microwave-safe bowl. Microwave on high for 35 to 45 seconds until slightly melted and drizzling consistency.
- Pour half of ice cream into a 2-quart container. Drizzle half of melted hot fudge topping over top. Pour remaining ice cream in container and drizzle remaining melted hot fudge topping over top. Pull knife through ice cream to swirl and create ripple. Cover and freeze for 8 hours or until firm.
Recipe inspired by no-churn vanilla ice cream recipes discovered on line (Martha Stewart and Kevin & Amanda)
Welcome to Simply Southern Baking. I’m Robin, the girl behind the recipes wishing I had more time to spend in the kitchen!